Ricard Martínez

He began his training at Racó de Can Fabes 3*, Ramón Freixa 2*, Mauro Uliassi 2*
In 2007 he trained at ESPAISUCRE Barcelona. He spent 15 years there as head chef and later as creative director.
In 2015 he joined the 21 BRIX COLLECTIVE of pastry chefs.
In 2025 he opened his personal project Ricmaiz Estudio with the sole purpose of democratizing the haute cuisine dessert.
– He currently collaborates actively with Michelin star chefs.